Hmmm - first friday night off (no miss 3) in I don't know how long... and I'm here posting recipes, making washing machine liquid and dishwasher goo - but I do have a glass of good local Petit Verdot with me..
LOL. Now, where was I? Oh yes... cake.... SLURP....
Cupcake ingredients:
250g sugar
Zest 1 lemon
150g unsalted butter
200g self raising flour
2 eggs
50g milk
Juice 1/2 lemon stirred into milk
Lemon Butter from EDCB
Method
Preheat oven to 160C (I believe TM HQ use a fan forced oven, so this should help the FF vs Normal debate ~ hopefully). Prepare muffin tin with paper liners. Place sugar and zest into TM bowl and pulverise for 10-15 seconds on speed 9.
Add butter and chop for 5-10 seconds on speed 7. Scrape down sides of bowl and insert Butterfly. Cream mix for 1 minute on speed 4.
Add half the flour and continue to beat on speed 4. Reduce to speepd 2 and drop eggs through lid onto rotating blades one at a time.
Add remaining flour and milk combined with lemon juice.
Mix a further 20 seconds on speed 4. Scrape down sides of bowl if necessary and beat another 20 seconds. Drop generous tablespop of mixture into each cupcake liner. Using a teaspoon dolop a small amount of Lemon Butter on top of cupcake. Cover with additional mixture. DO NOT OVERFILL. Bake for 20-25 minutes. Makes approx 20 cupcakes
Creamy Vanilla FrostingIngredients
35g plain flour
200g whole milk
150g sugar
200g unsalted butter
35g natural vanilla extract
Frosting Method
Place flour and milk into TM bowl and blend for 5 seconds on speed 6. Cook for 15 minutes at 80C on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture.
Cool completely.
In clean TM bowl add sugar and pulverise for 15 seconds on speed 9. Add butter and chop for 5-10 seconds on speed 7. Insert Butterfly and aerate butter and sugar for 1-2 minutes on speed 3 with MC off to allow air into the bowl. Scrape down sides of bowl as necessary. Add vanilla and beat for 6 seconds on speed 4. Add cooked milk mixture and continue to beat for around 2-3 minutes on speed 3 until very smooth and white. Cover and refrigerate for 15 minutes (NO LONGER, NO LESS!) Use immediately.
members' commentsalioop - Thanks for this recipe ILB - added the lemon butter to the middle, they were delicious - didn't even get a chance to make the frosting as the mob had devoured them before they even cooled.
Jules - These are a fav in our house but I am wondering if anyone has tried them with gluten free flour? and any success?
ILB - whilst I haven't tried these GF, I usually just substitute the flour for the Orgran brand of GF flours to any other cake I'm making and although a very slight difference, most people probably wouldn't pick up it unless they knew. Maybe add a teaspoon or two of Guar gum or Xanthum Gum added would help too.
Tara - These cupcakes were just SO damned good. Thanks SO much for sharing the recipe!
maddy - These were lovely. Especially with the lemon curd surprise in the middle.